1 large green bell pepper, chopped
1 onion, chopped
¾ stick (6 tbsp) of butter
8 oz spaghetti
1 can Ro-Tel tomatoes and green chilis, drained
1 tbsp Worcestershire sauce
1 lb Velveeta
salt and pepper, to taste (optional)
Boil chicken breasts in water in a large pot (I used a 5 qt chili pot). Save 3 ¼ cups of the chicken broth for cooking the spaghetti. While chicken is cooking, sauté the pepper and onion in butter until soft. Remove from heat. Remove the cooked chicken from the pot, and set aside. Drain chicken broth, reserving 3 ¼ cups for the spaghetti. (I poured the liquid through a mesh colander into a measuring cup to remove any impurities.” After I emptied the pot I rinsed it before reusing it.) Cook the spaghetti in reserved chicken broth, according to package directions. Once spaghetti is cooked do not drain. Reduce heat to medium. Add Ro-Tel and Worcestershire; cook until liquid is mostly absorbed. Cut the Velveeta cheese into small cubes and add to pot; stir until melted. Add the pepper and onion. Tear the cooked chicken into bite-size pieces and add to the spaghetti mixture. Salt and pepper well (optional). Stir until all ingredients are well blended. Serve immediately. (Velveeta gets rubbery again when it cools off.)